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A recent study by Oceana found 38% of restaurant seafood and 74% of sushi eatery seafood was mislabeled, indicating widespread seafood fraud with the potential to cause health problems and tarnish a restaurant's reputation. To reduce the risk, deal with trusted seafood vendors that have signed the Better Seafood Board Pledge, educate yourself about seafood species and ask plenty of questions, advises Mark Palicki, of wholesaler Fortune Fish Company.

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Fraud-resistant organizations possess an ethical culture, encourage skepticism and have all participants in the financial reporting supply chain engaged in preventing fraud, a new report says. Find out more about the roles that management, boards, auditors and others play in deterring financial reporting fraud.

Thirty of 93 fish samples bought at restaurants and retail stores in Chicago were mislabeled, according to a study by conservancy group Oceana, with sushi bars getting it wrong 63% of the time. Fish marked red snapper and yellowtail were almost always mislabeled, while salmon, halibut and grouper were correctly labeled 100% of the time.

About 39% of 142 seafood samples from 81 stores and restaurants in New York City were shown by DNA tests to be mislabeled, including 94% of fish labeled as white tuna that turned out to be a type of mackerel that contains a toxin known to cause digestive problems, according to Oceana, an advocacy group. The U.S. imports more than 90% of its seafood, and 500 chefs and restaurant owners teamed up in October to sign an Oceana petition against seafood fraud.

Sam Antar, a former CFO, is giving lessons to investors on how to spot the telltale signs of fraud in companies' financial disclosures. Antar learned the hard way about corporate fraud following an accounting fraud at his company in the 1980s. He tells investors to read disclosures closely for signs of inconsistencies -- especially in the footnotes -- before purchasing a stock.